Recipes from The Inglenook Cookbook by The Sisters of the Brethren Church (1906)

SHORTCAKES AND PUDDINGS

GREEN CORN PUDDING

Take 1 quart of corn, 1 pint of new milk, 1 egg, butter the size of a walnut, 1 tablespoonful of flour, 1 tablespoonful of sugar, salt and pepper. Beat the egg and mix all together in a pudding dish; bake in the oven about 30 minutes. The corn should be fresh plucked and carefully taken from the cob, either by running a sharp knife through the center of the rows or by shaving the tips off and then pressing the pulp out with a blunt knife.